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. 2022 Feb 23;11(5):650. doi: 10.3390/foods11050650

Figure 3.

Figure 3

Partial least squares-discriminant analysis score plot (A) and the top 15 variables important in the projection (VIP) values (B) of all volatile compounds for the control and reduced-salt dry sausages with and without yeast inoculation on days 0 and 12. V9-V58: the numbers of the corresponding volatile compounds in Table 5. CT: 2.50% NaCl; CR: 1.75% NaCl; PK: 1.75% NaCl + P. kudriavzevii; TD: 1.75% NaCl + T. delbrueckii; DH: 1.75% NaCl + D. hansenii.